Crust:
Mix flour, margarine and nuts like pie crust and pat into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for about 15 minutes.
Cool.
Filling:
Cream together cream cheese, sugar and 1/2 of the Cool Whip. Spread over the cooled crust. Spread can of lemon pie filling over the top of the cheese mixture. Spread the remaining Cool Whip on top.
Refrigerate (overnight is best).
Cut into squares.
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